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Simple Rhubarb Sauce

Simple Rhubarb Sauce on Pancakes

One of my favorite aromas is the smell of simmering rhubarb sauce. When we lived in central Oregon I had a big, beautiful rhubarb plant and would make this simple rhubarb sauce regularly. And one of my favorite ways to eat it is on top of pancakes or waffles with a big dollop of whipped topping.

Since moving from central Oregon I haven’t had room to plant a rhubarb plant so I haven’t been able to make this sauce very often. Luckily though I found some in a local farm store last weekend and so today I’ll be feasting on my favorite fruit sauce. I even like it better than my simple blueberry sauce… though I end up making that more often.

Hopefully next year I can find a good place in my yard for a rhubarb plant. Until then, I’ll enjoy this sauce when I can get fresh rhubarb other places. I got the original recipe out of my first cook book (Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today… which is actually still available on Amazon). Betty’s recipe calls for cinnamon but I never add it so it’s not listed in my recipe. Feel free to add some, to taste, if you want.

Simple Rhubarb Sauce

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Serves: 2-3


  • ¼ cup water
  • ¼-⅓ cup sugar
  • ½ pound (2 cups) rhubarb, cut into 1-inch pieces



In a small saucepan heat the water and sugar to a boil.


Reduce heat and stir in the rhubarb.


Stir occasionally while simmering uncovered.


Continue cooking until rhubarb is tender.


Serve sauce warm or chilled.


This recipe doesn't make a lot but it's easy to double or even triple so you can make the amount you need.

Simple Rhubarb Sauce

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